MEININGER cookbook: Vienna


Alpine salmon fillet with kipfler potatoes, broad beans, fresh horseradish and herb butter

For 4 persons



Fresh horseradish 1 stick
(Alpine) salmon 4 x 200 g
Butter 300 g
Broad beans 200 g
Cane sugar 2 tbsp
Flour 320 g
Small potatoes 1,000 g
Sea salt 1/2 tsp
Freshly ground pepper
Vegetable oil
For the herb butter
Butter 250 g
Lemon juice 1/2 tsp
Salt 1 pinch
Pepper 1 pinch
Herbs as desired. We chose:
Lovage 1 tbsp
Ramson 1 tbsp



For the herb butter, finely chop the herbs. Mix the softened butter with all the ingredients. Roll the butter up in cling film and refrigerate.

Boil the broad beans in salt water for 3 minutes. Quench with cold water and remove the skins. Fry in a small pan with a little butter and the cane sugar.

Boil the potatoes in salt water until soft. Quench with cold water and dab dry. Carefully compress each individual potato until they break apart slightly. Lightly dust the potatoes with flour and fry in oil in a hot pan.

Fry the salmon in the oiled pan (beginning with the skin side). Turn after two minutes, remove from the heat but allow to continue cooking in the pan. Place the herb butter on the warm salmon before serving and allow to melt. Grate a little fresh horseradish over the fish.



If your salmon fillet is a bit thicker, fry it in the pan for 1–2 minutes longer, and leave it in an oven pre-heated to 180 °C for 3–4 minutes to finish. For uncoated oven trays, use baking paper to prevent the skin from sticking.

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